Strawberry, Peach, Rhubarb Crisp (Paleo, Vegan)
Author: Alexa Schirm
Serves: 6
- ¾ cup almond flour
- 1 cup chopped walnuts (pecan and almonds are nice too)
- ¼ cup chia seeds
- 2 Teaspoon cinnamon
- 1 Teaspoon nutmeg
- ½ teaspoon ground cloves
- 1 Teaspoon orange zest
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 cup rhubarb
- 1½ cup strawberries
- 1½ cup peaches (can use frozen)
- ¼ cup maple syrup
- ½ orange, juiced
- 1 Teaspoon cinnamon
- 2 Teaspoons vanilla extract
- 2 Teaspoons arrowroot powder
- Preheat the oven to 350.
- Mix together all the ingredients for the topping until thoroughly combined and set aside.
- Place fruit in a 9″ x 13″ baking dish or individual dishes.
- Mix together the topping in a bowl, set aside.
- Mix together the maple syrup, orange juice, cinnamon, vanilla extract, and arrowroot together in a bowl until well blended.
- Pour the mixture over the peaches and berries and spoon the topping evenly over the surface.
- Bake the crisp for 30-45 minutes until the peaces are tender and the juices are bubbling.
- Serve warm.
Recipe by Simple Roots at https://simplerootswellness.com/strawberry-peach-rhubarb-crisp/
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